Fried fish slices(guo tie yu pian )

Method of fried fish fillets:

Ingredients for making fish fillets with potstickers:

400 grams of fresh fish, 400 grams of cooked pig fat meat, 10 grams of fresh bamboo shoots, 50 grams of ham, 25 grams of lettuce. Salt 4G, cooking wine 20g, egg white 50g, Soybean Powder 50g, sugar 5g, sesame oil 10g, vegetable oil 250g, vinegar 5g.

Steps for making fish fillets with potstickers:

Fish slices are 5 cm long, 3 cm wide and 0.3 cm thick. Pork fat slices are 5cm long, 3cm wide and 0.5cm thick. The two kinds of fish slices were made into 24 pieces; the fish slices were salted with salt and cooking wine. Cut the bamboo shoots into 4 cm long and 1.7 cm wide slices. Chop the ham into small pieces. Spread the fat pork on the plate, remove the oil with a clean cloth (drain it with hot water) for one or two times, then evenly spread the egg white and soybean powder paste, stick a bamboo shoot on a piece of fat meat, and stick ham particles on the boiled fat meat. Mix the fish fillets with the boiled egg white and soybean flour paste, and place one piece on the fat meat covered with bamboo shoots and ham. Put the frying pan on the fire, heat the Kang around the pan, add the oil evenly, lift the pan away from the fire, decant the oil, and stick the fat fish fillets on the pan one by one (first the edge of the pan, then the bottom of the pan, and stick the fat side on the pan)

Fried fish slices

Guotie fish fillet is a famous local traditional dish in Sichuan Province. This dish is crisp, soft and tender, sweet and not greasy. Rich in animal protein, sugar, calcium, phosphorus and vitamin A, suitable for pregnant women.

The production method is generally as follows: fish slices are 5 cm long, 3 cm wide and 0.3 cm thick. Pork fat slices are 5cm long, 3cm wide and 0.5cm thick. The two kinds of fish slices were made into 24 pieces; the fish slices were salted with salt and cooking wine. Cut the bamboo shoots into 4 cm long and 1.7 cm wide slices. Chop the ham into small pieces. Spread the fat pork on the plate, remove the oil one or two times with a clean cloth (after soaking in hot water), then evenly spread the egg white and soybean powder paste, paste a bamboo shoot on a piece of fat meat, and paste the ham on the fat meat. Mix the fish fillets with the egg white and soybean flour paste. Place one piece on the fat meat with bamboo shoots and ham. Put the frying pan on the fire, heat the Kang around the frying pan, remove the oil from the frying pan, paste the fat fish fillets on the pot one by one (first the edge of the pot, then the bottom of the pot, and the fat side on the pot), and then put the pot on the fire (move the pot at any time to make the heat uniform). When the fat is duck yellow, fry the fish fillets with the oil from the roasted fat, decant the oil and add fragrant oil Remove from the pan and put on a plate. Set lettuce with sugar, salt, vinegar and sesame oil.

Practice 1

Raw materials

400 grams of fresh fish, 400 grams of cooked pig fat meat, 10 grams of fresh bamboo shoots, 50 grams of ham, 25 grams of lettuce. Salt 4G, cooking wine 20g, egg white 50g, Soybean Powder 50g, sugar 5g, sesame oil 10g, vegetable oil 250g, vinegar 5g.

Production method

Fish slices are 5 cm long, 3 cm wide and 0.3 cm thick. Pork fat slices are 5cm long, 3cm wide and 0.5cm thick. The two kinds of fish slices were made into 24 pieces; the fish slices were salted with salt and cooking wine. Cut the bamboo shoots into 4 cm long and 1.7 cm wide slices. Chop the ham into small pieces. Spread the fat pork on the plate, remove the oil one or two times with a clean cloth (after soaking in hot water), then evenly spread the egg white and soybean powder paste, paste a bamboo shoot on a piece of fat meat, and paste the ham on the fat meat. Mix the fish fillets with the egg white and soybean flour paste. Place one piece on the fat meat with bamboo shoots and ham. Put the frying pan on the fire, heat the Kang around the frying pan, remove the oil from the frying pan, paste the fat fish fillets on the pot one by one (first the edge of the pot, then the bottom of the pot, and the fat side on the pot), and then put the pot on the fire (move the pot at any time to make the heat uniform). When the fat is duck yellow, fry the fish fillets with the oil from the roasted fat, decant the oil and add fragrant oil Remove from the pan and put on a plate. Set lettuce with sugar, salt, vinegar and sesame oil.

Practice 2

Raw materials

Ingredients: main ingredients: 500 grams of mandarin fish, accessories: 100 grams of shrimp, 100 grams of pork (lean), 20 grams of ham sausage, 10 grams of water chestnut, 10 grams of coriander seasoning: 70 grams of eggs, 5 grams of salt, 3 grams of monosodium glutamate, 2 grams of pepper, 6 grams of vinegar, 8 grams of yellow rice wine, 5 grams of sesame oil, 5 grams of starch (PEA), 60 grams of lard (refined)

Taste characteristics

This dish is crisp, soft and tender, sweet and not greasy.

Production method

1. Wash the mandarin fish and take the mandarin fish meat. Peel the mandarin fish fillets and cook the pork with fat. Cut them into 25 long slices.

2. Knock the eggs open and separate the egg white and yolk.

3. Add 1 tsp refined salt, 0.5 TSP monosodium glutamate and 1 egg white into the fish fillets. After kneading, mix well with a little wet starch and size.

4. Chop the shrimps into mud, wash and peel the water chestnuts, chop them into powder after smashing, add a little Shaojiu, 1 tsp refined salt, 1 tsp egg white, half wet starch, 1 tsp pepper and water, and stir well in one direction.

5. Pat dry starch on both sides of each piece of cooked pig fat, spread it flat on the chopping board, spread a layer of stirred shrimp mud, cover the fish fillets, and make a potsticked fish fillets green body, with half coriander leaves and minced ham on it.

6. Take a flat plate, coat it with sesame oil, stir the egg yolk into paste, spread it in the plate, and place the "green body" on the paste.

7. Put 2 tbsp of cooked lard in a wok over medium heat and heat it to 50%. Put the green body (pork fat face down) into the wok and fry it for about 1 minute. Add the cooked lard and keep it on low heat for 3 minutes until cooked. Decant the oil and cook it with Shaojiu and vinegar. Put it on a flat plate and garnish it with coriander on both sides.

Production tips

In the raw material, 50 g lard is the actual consumption. Due to the frying process, about 300 g lard should be prepared. 100 grams of pork is the amount of fat.

Health tips

This dish is rich in animal protein, sugar, calcium, phosphorus and vitamin A, suitable for pregnant women.

Taste of dishes

This dish is crisp, soft and tender, sweet and not greasy.

Menu nutrition

Siniperca chuatsi: Siniperca chuatsi contains protein, fat, a small amount of vitamins, calcium, potassium, magnesium, selenium and other nutrients. Its meat is tender and easy to digest. It is suitable for children, the elderly and those who are weak and have poor digestion function of spleen and stomach. It also has the nourishing effect of Tonifying Qi and spleen. Shrimp: shrimp is nutritious, soft and easy to digest. It is an excellent food for people who are weak and need to take care of after illness. Shrimp is rich in magnesium, which can protect the cardiovascular system. It can reduce the cholesterol content in the blood, prevent arteriosclerosis, and expand the coronary artery, which is conducive to the prevention of hypertension and myocardial infarction. Shrimp can also tonify the kidney and strengthen yang It has the functions of relieving blood stasis and detoxification, tonifying qi and nourishing yang, relieving pain, appetizing and resolving phlegm. Pork (lean): pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; it has the effect of tonifying kidney and blood, nourishing yin and moistening dryness; compared with other parts of pork, pork essence is rich in high-quality protein, less fat and cholesterol, which can be eaten by the general population in an appropriate amount. Ham sausage: ham sausage contains protein, fat, carbohydrate, various minerals, vitamins and other nutrients for human body. It also has the advantages of high absorption rate, good palatability, strong satiety and so on. It is also suitable for processing into a variety of delicacies. Ham sausage contains nitrite and other additives, and does not eat much. Water chestnut: the phosphorus content in water chestnut is the highest in rhizome vegetables, which can promote the growth and development of human body and maintain the needs of physiological function. It has great benefits for the development of teeth and bones. At the same time, it can promote the metabolism of sugar, fat and protein in the body, and regulate the acid-base balance. Therefore, water chestnut is suitable for children. Water chestnut can inhibit bacteria, reduce blood pressure and prevent cancer. Chufa contains crude protein and starch, which can promote the peristalsis of large intestine. The crude fat contained in water chestnut has the effect of smoothing intestines and defecating, which can be used to treat constipation. Water chestnut is tender and rich in body fluid. It can treat fever and thirst. It has a certain adjuvant effect on diabetic patients with polyuria. Water chestnut decoction can promote diuresis and drainage, and has a certain therapeutic effect on those who urinate, which can be used as a good food therapy for patients with urinary tract infection. Water chestnut also contains an antiviral substance, which can inhibit the spread of epidemic cerebrospinal fluid and influenza virus, and can be used to prevent the spread of epidemic cerebrospinal fluid and influenza. Coriander: coriander contains a lot of volatile oil, its special aroma is emitted by volatile oil. It can remove the fishy smell of meat, so adding coriander to some dishes can remove the fishy smell and increase the taste. Coriander extract has the function of perspiration, clearing away heat and penetrating rash. Its special fragrance can stimulate the secretion of sweat glands, promote the body to perspire and penetrate rash. In addition, it has the effect of harmonizing the stomach, because coriander xinxiangsheng powder can promote gastrointestinal peristalsis and has the effect of appetizing and invigorating the spleen.

The food is mutual restraint

Shrimp: 1. It is forbidden to take a large amount of vitamin C at the same time when eating shrimp, otherwise, it can produce trivalent arsenic, which can cause death; 2. It is not suitable to eat with pork, which will damage the essence; 3. It is forbidden to eat with dog meat, chicken, roe meat, deer meat and pumpkin; 4. It is forbidden to eat sugar; juice and shrimp can cause diarrhea. 5. Shrimp should not be eaten with some fruits. Shrimp is rich in protein, calcium and other nutrients. If you combine them with fruits that contain tannins, such as

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